H. Luyten

1.7k total citations
27 papers, 1.0k citations indexed

About

H. Luyten is a scholar working on Food Science, Nutrition and Dietetics and Mechanics of Materials. According to data from OpenAlex, H. Luyten has authored 27 papers receiving a total of 1.0k indexed citations (citations by other indexed papers that have themselves been cited), including 17 papers in Food Science, 14 papers in Nutrition and Dietetics and 7 papers in Mechanics of Materials. Recurrent topics in H. Luyten's work include Food composition and properties (12 papers), Polysaccharides Composition and Applications (9 papers) and Material Properties and Processing (7 papers). H. Luyten is often cited by papers focused on Food composition and properties (12 papers), Polysaccharides Composition and Applications (9 papers) and Material Properties and Processing (7 papers). H. Luyten collaborates with scholars based in Netherlands, United Kingdom and Sweden. H. Luyten's co-authors include T. van Vliet, Johan J. Plijter, P. Walstra, T. Sanz, Arno C. Alting, Inge Gazi, Thom Huppertz, Hans Nieuwenhuijse, E.P. Schokker and G. Jeronimidis and has published in prestigious journals such as Food Hydrocolloids, Food Research International and Food Quality and Preference.

In The Last Decade

H. Luyten

27 papers receiving 993 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
H. Luyten Netherlands 17 756 388 163 150 109 27 1.0k
Bernard Launay France 17 868 1.1× 532 1.4× 321 2.0× 99 0.7× 59 0.5× 25 1.3k
Ewa Jakubczyk Poland 20 799 1.1× 242 0.6× 202 1.2× 124 0.8× 241 2.2× 103 1.3k
Gerhard Schleining Austria 20 593 0.8× 357 0.9× 191 1.2× 129 0.9× 30 0.3× 34 1.1k
Helen S. Joyner United States 21 1.1k 1.4× 308 0.8× 215 1.3× 176 1.2× 38 0.3× 50 1.4k
Laurent Chaunier France 19 440 0.6× 473 1.2× 72 0.4× 59 0.4× 54 0.5× 48 1.0k
Ralph P. Cavalieri United States 19 742 1.0× 102 0.3× 641 3.9× 60 0.4× 165 1.5× 38 1.6k
Heather M. Shewan Australia 11 356 0.5× 108 0.3× 47 0.3× 63 0.4× 35 0.3× 27 718
M. Mehmet Ak United States 12 717 0.9× 247 0.6× 105 0.6× 167 1.1× 36 0.3× 18 864
G. Della Valle France 20 766 1.0× 883 2.3× 162 1.0× 79 0.5× 49 0.4× 28 1.4k
P. Štern Czechia 12 450 0.6× 136 0.4× 170 1.0× 67 0.4× 10 0.1× 34 780

Countries citing papers authored by H. Luyten

Since Specialization
Citations

This map shows the geographic impact of H. Luyten's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by H. Luyten with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites H. Luyten more than expected).

Fields of papers citing papers by H. Luyten

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by H. Luyten. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by H. Luyten. The network helps show where H. Luyten may publish in the future.

Co-authorship network of co-authors of H. Luyten

This figure shows the co-authorship network connecting the top 25 collaborators of H. Luyten. A scholar is included among the top collaborators of H. Luyten based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with H. Luyten. H. Luyten is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Huppertz, Thom, Inge Gazi, H. Luyten, et al.. (2017). Hydration of casein micelles and caseinates: Implications for casein micelle structure. International Dairy Journal. 74. 1–11. 154 indexed citations
2.
Vergeldt, Frank J., et al.. (2016). Unravelling of the water-binding capacity of cold-gelated whey protein microparticles. Food Hydrocolloids. 63. 533–544. 10 indexed citations
3.
Vergeldt, Frank J., et al.. (2015). Time domain nuclear magnetic resonance as a method to determine and characterize the water-binding capacity of whey protein microparticles. Food Hydrocolloids. 54. 170–178. 31 indexed citations
4.
Luyten, H., et al.. (2007). AN IMPROVED INSTRUMENTAL CHARACTERIZATION OF MECHANICAL AND ACOUSTIC PROPERTIES OF CRISPY CELLULAR SOLID FOOD. Journal of Texture Studies. 38(6). 698–724. 38 indexed citations
5.
Vliet, T. van, et al.. (2007). On the mechanism by which oil uptake decreases crispy/crunchy behaviour of fried products. Food Research International. 40(9). 1122–1128. 26 indexed citations
6.
Luyten, H. & T. van Vliet. (2006). ACOUSTIC EMISSION, FRACTURE BEHAVIOR AND MORPHOLOGY OF DRY CRISPY FOODS: A DISCUSSION ARTICLE. Journal of Texture Studies. 37(3). 221–240. 54 indexed citations
7.
Sanz, T. & H. Luyten. (2006). In vitro evaluation of genistein bioaccessibility from enriched custards. Food Hydrocolloids. 21(2). 203–211. 13 indexed citations
8.
Luyten, H., Johan J. Plijter, & T. van Vliet. (2004). CRISPY/CRUNCHY CRUSTS OF CELLULAR SOLID FOODS: A LITERATURE REVIEW WITH DISCUSSION. Journal of Texture Studies. 35(5). 445–492. 190 indexed citations
9.
Luyten, H. & T. van Vliet. (1996). Effect of maturation on large deformation and fracture properties of (semi-)hard cheeses.. Netherlands milk and dairy journal. 50(2). 295–307. 15 indexed citations
10.
Nijhuis, Herry H., H. Luyten, F. René, et al.. (1996). Research Needs and Opportunities in the Dry Conservation of Fruits and Vegetables. Drying Technology. 14(6). 1429–1457. 37 indexed citations
11.
Luyten, H. & T. van Vliet. (1995). FRACTURE PROPERTIES OF STARCH GELS AND THEIR RATE DEPENDENCY. Journal of Texture Studies. 26(3). 281–298. 39 indexed citations
12.
Vliet, T. van & H. Luyten. (1995). Fracture Mechanics of Solid Foods. Socio-Environmental Systems Modeling. 157–176. 11 indexed citations
13.
Luyten, H., William Kloek, & T. van Vliet. (1994). Yielding behaviour of mixtures of xanthan and enzyme-modified galactomannans. Food Hydrocolloids. 8(5). 431–440. 17 indexed citations
14.
Luyten, H., William Kloek, & T. van Vliet. (1993). Sedimentation of a single particle in systems of Xanthan with locust bean gum in relation to the rheological behaviour. Food Hydrocolloids. 7(4). 285–298. 3 indexed citations
15.
Luyten, H., et al.. (1992). Fracture properties of starch gels. Socio-Environmental Systems Modeling. 101–107. 6 indexed citations
16.
Luyten, H., T. van Vliet, & P. Walstra. (1991). Characterization of the consistency of Gouda cheese: rheological properties.. Netherlands milk and dairy journal. 45(1). 33–53. 39 indexed citations
17.
Luyten, H., T. van Vliet, & P. Walstra. (1991). Characterization of the consistency of Gouda cheese: fracture properties.. Netherlands milk and dairy journal. 45(1). 55–80. 25 indexed citations
18.
Vincent, Julian F. V., G. Jeronimidis, Ali A. Khan, & H. Luyten. (1991). THE WEDGE FRACTURE TEST A NEW METHOD FOR MEASUREMENT OF FOOD TEXTURE. Journal of Texture Studies. 22(1). 45–57. 74 indexed citations
19.
Luyten, H. & T. van Vliet. (1990). Influence of a filler on the rheological and fracture properties of food materials.. Socio-Environmental Systems Modeling. 43–56. 5 indexed citations
20.
Luyten, H., T. van Vliet, & P. Walstra. (1987). Note on the shortness of the consistency of Dutch-type cheese.. Netherlands milk and dairy journal. 41. 285–288. 4 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

Explore authors with similar magnitude of impact

Breakdown of academic impact, for papers by Bernard Launay Breakdown of academic impact, for papers by Ewa Jakubczyk Breakdown of academic impact, for papers by Gerhard Schleining Breakdown of academic impact, for papers by Helen S. Joyner Breakdown of academic impact, for papers by Laurent Chaunier Breakdown of academic impact, for papers by Ralph P. Cavalieri Breakdown of academic impact, for papers by Heather M. Shewan Breakdown of academic impact, for papers by M. Mehmet Ak Breakdown of academic impact, for papers by G. Della Valle Breakdown of academic impact, for papers by P. Štern
Rankless by CCL
2026